Tonight, its beef stroganoff with sauteed asparagus.
Approximately 1/8th of a medium sized sweet onion, or more realistically, 2 1/2th inch wide slices, which were then cut in half.
1 cup of extra wide egg noodles.
1 pound of beef tenderloin strips cooked at medium temp for about 5 minutes in Robust Olive Oil.
The above onions which were sauteed in butter together with a pound of sliced baby portobello mushrooms at medium low temp, sprinkled with garlic and black pepper.
1 can of asparagus being sauteed in butter over medium heat. Yes, the asparagus does get a few light sprinkles of garlic and black pepper.
Once the mushrooms and onions were finished sauteing, which took about 8 to 10 minutes, they were added to the tenderloin. 1/2 cup of beef broth was added, and two cups of sour cream. 2 tablespoons of Worcestershire sauce and only after the sour cream and completely dissolved into the sauce, 1 tablespoon of flour was added in as a thickening agent. (I find it easier to mix the flour on cold water before adding it to sauces so I don’t get lumps in my sauces)
Tonight’s adult beverage… Is a nice India Pale Ale the name of which is being omitted because they don’t pay me to advertise for them.